Caracterización de la carne de caballoComposición química y perfil de ácidos grasos

  1. X. Belaunzaran 1
  2. P. Lavin 2
  3. A.R. Mantecon 2
  4. N. Aldai 1
  1. 1 Universidad del País Vasco/Euskal Herriko Unibertsitatea
    info

    Universidad del País Vasco/Euskal Herriko Unibertsitatea

    Lejona, España

    ROR https://ror.org/000xsnr85

  2. 2 IGM-CSIC
Livre:
XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza
  1. Javier Álvarez Rodríguez
  2. Begoña Panea Doblado
  3. Jorge Hugo Calvo Lacosta
  4. Mireia Blanco Alibés
  5. José Alfonso Abecia Martínez
  6. Daniel Villalba Mata
  7. María Ángeles Latorre Górriz

Éditorial: Asociación Interprofesional para el Desarrollo Agrario

ISBN: 978-84-606-7969-1

Année de publication: 2015

Volumen: 2

Pages: 645-647

Congreso: Jornadas sobre producción animal (16. 2015. Zaragoza)

Type: Communication dans un congrès

DIALNET GOOGLE SCHOLAR lock_openAccès ouvert editor

Résumé

Horse-meat survey was performed along the northern Spanish regions in order to characterize its nutritional quality (chemical composition and fatty acid (FA) profile). Samples were collected in spring (n=41) and winter (n=41) of 2013. In general, the effect of collection period was low while region effect was significant for the muscle fat content. The higher fat content was associated with a higher monounsaturated FA (MUFA) but lower polyunsaturated FA (PUFA) content in horse backfat. The variation observed in PUFA content was mainly due to variation in n-3 content (1,53-27,96%) that could be associated to genetic, feeding and management practices. Three groups of samples were differentiated according to their n-3 content in backfat: 1) <6%, 2) 6-18%, and 3) >18% n-3PUFA. Backfat samples with highest n-3 content were clearly differentiated in the Principal Component Analysis which were essentially related to individual n-3, 20:4n-6, branched FA and shortchain saturated FA. The other two groups were related to MUFA and n-6AGP and other SF

La source de données: Dialnet